2025 Seafood Excellence Awards: The Winners and Trends

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Each year, the Seafood Excellence Awards serve as a benchmark for product innovation, consumer trends, and quality standards in the global seafood industry. Hosted at Seafood Expo North America (SENA) in Boston, the awards highlight two standout categories: Best New Retail Product and Best New Foodservice Product. The 2025 edition reinforced a shift in the industry toward convenience without compromise, sustainability with substance, and global flavors tailored for the North American market.

SENA remains the leading seafood trade event in North America, attracting buyers, processors, distributors, and foodservice professionals from across the supply chain. Within that context, the Seafood Excellence Awards act not only as a celebration of creativity but also as a barometer of where the industry is heading.

Judged by a panel of seafood and foodservice experts, entries are evaluated on taste, packaging, market potential, nutrition, and overall innovation. While flavor still carries the most weight, presentation and sustainability are gaining ground as consumers demand both visual appeal and environmental responsibility.

Best new retail product: convenience and flavor collide

The Best New Retail Product award went to Gadre USA’s Masala Kingfish Fillet, a ready-to-cook seafood offering that blends traditional Indian spices with sustainably sourced kingfish. The product caters to consumers looking for weeknight convenience without sacrificing flavor or quality.

Unlike conventional frozen fillets that require marination or prep, this product is designed to go from package to plate with minimal effort. It aligns with the rising demand for globally inspired meals that fit busy lifestyles and appeal especially to younger, flavor-forward demographics.

Its packaging also played a role in its win. The sleek, shelf-ready design prioritizes both aesthetics and environmental impact, avoiding plastic-heavy materials in favor of more sustainable alternatives. A QR code links consumers to preparation guides and sourcing details—an added touch in an age where transparency drives purchasing decisions.

This award signals a shift in how retail seafood is perceived. Gadre’s product feels premium yet accessible, falling into the “weekday gourmet” niche—meals that offer restaurant-quality taste at home without complex prep. It appeals to shoppers seeking high-protein, low-prep, globally flavored seafood options that still check boxes for sustainability and nutrition.

Best new food service product: elevating the dining experience

In the food service category, East Coast Seafood Group stood out with its Stuffed Scallops—an oven-ready offering tailored to restaurants, catering services, and institutional kitchens. Combining high-end presentation with ease of use, the product was recognized for its ability to streamline prep without compromising flavor or quality.

Prepared with a rich stuffing and consistent portion sizing, the scallops are designed for fast, reliable plating in professional kitchens. This approach helps foodservice operators manage rising labor costs and skill shortages while still delivering premium seafood experiences to diners.

Consistency and flexibility also contributed to the win. Whether served in fine dining establishments or upscale catering environments, the scallops offer chefs a reliable foundation for customization and pairing. The product’s frozen format also provides shelf-life advantages without sacrificing taste or texture.

This award reflects broader trends in food service: the demand for premium, pre-prepped products that reduce back-of-house complexity while maintaining high culinary standards. East Coast Seafood Group, known for its regional sourcing and vertically integrated supply chain, leveraged its strengths to create a product that meets both chef expectations and operational efficiency.

Innovation, sustainability, and the seafood supply chain

This year’s winning products highlight more than just culinary creativity—they represent a broader evolution in how seafood is developed, packaged, and delivered. The industry is moving toward integrated innovation, where sustainability and supply chain transparency are inseparable from the product itself.

Packaging innovation was front and center. Companies are opting for recyclable or compostable materials that maintain performance across the cold chain. Beyond reducing plastic waste, these designs reinforce brand values and meet consumer expectations for responsible sourcing.

Traceability is also becoming a baseline requirement. QR codes, digital tracking systems, and blockchain technologies are increasingly embedded in seafood products, allowing consumers and buyers to verify origin, certifications, and environmental impact. This kind of transparency isn’t just a selling point—it’s a requirement for market access in many regions.

Gadre’s success underscores the growing value of global flavor profiles that are easy to prepare and fit into modern, fast-paced routines. East Coast Seafood Group’s win highlights how food service operators are prioritizing ready-made products that reduce labor complexity while enhancing presentation and consistency.

Both wins affirm several key trends:

• Convenience and quality must coexist.
• Transparency and sustainability are now non-negotiable.
• Flavor innovation must reflect diverse consumer preferences.
• Packaging and product design are as critical as the product itself.

Seafood brands that succeed in the coming years will be those that take a systems-thinking approach—aligning taste, sustainability, technology, and scalability. Whether for retail shelves or commercial kitchens, the next generation of seafood innovation will be driven by those who understand the full journey from sea to plate.

Sources:

• Fish Farmer Magazine
• Seafood Expo NA